Biblioteca do Café
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/1
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Resultados da Pesquisa
Item Hypothenemus hampei: (Coleoptera: Scolytidae): impacto sobre a qualidade dos grãos de café(Universidade Federal de Lavras, 2019-02-27) Silva, Sabrina Alves da; Pereira, Rosemary Gualberto Fonseca Alvarenga; Batista, Luís Roberto; Souza, Sara Maria Chalfoun deA broca-do-café, Hypothenemus hampei, é a principal praga da cultura do café. Seus danos se iniciam quando a fêmea perfura os frutos ainda na planta. Os furos podem comprometer a qualidade microbiológica e os atributos físicos e químicos dos grãos, os quais têm relação com a qualidade sensorial da bebida e o valor de mercado da commodity. O objetivo, neste estudo, foi identificar fungos associados a grãos brocados, quantificar ocratoxina A e analisar física e quimicamente grãos com diferentes níveis de infestação da broca-do-café. Cafés de duas regiões (Cerrado Mineiro e Sul de Minas) foram coletados e os grãos brocados presentes nas amostras foram classificados quanto ao nível de infestação. Existe relação direta entre o nível de infestação e o aumento do percentual de contaminação por fungos. Foram identificadas 20 espécies de fungos, tendo os gêneros Fusarium e Aspergillus sido os encontrados em maior frequência. Quatro das 20 espécies isoladas apresentaram potencial para a produção de OTA e sua presença foi observada nos níveis de infestação “Sujo I e II” de apenas uma região. Para os parâmetros físico-químicos, o nível “Sujo II” apresentou menor densidade e menores concentrações de açúcares, compostos lipídicos e sólidos solúveis, e maiores valores de cinzas, acidez titulável total, condutividade elétrica, lixiviação de potássio, ácido succínico e acético. As cores dos níveis de infestação “Limpo” e “Sujo II” são diferentes entre si e diferentes dos demais níveis. Os resultados obtidos neste trabalho demonstram que existe uma associação entre a broca-do-café e o aumento do percentual de contaminação por fungos; que os danos físicos aos grãos são expressivos, especialmente do ponto de vista econômico e que as alterações na composição química dos grãos pode ser prejudicial à qualidade da bebida, quando os grãos são submetidos à torração.Item Efficiency of Metarhizium anisopliae in the control of Meloidogyne incognita in banana and coffee crops(Editora UFLA, 2021) Oliveira, Claudio Marcelo Gonçalves de; Rosa, Juliana Magrinelli Osório; Pillat, Rhayane Resende; Almeida, José Eduardo Marcondes deBanana and coffee are crops damaged by the root-knot nematode (Meloidogyne incognita). Thus, the objective of this research was to study the efficiency of biological products in the control of M. incognita in both crops. Four experiments were carried out in a greenhouse, in a completely randomized design, inoculating banana and coffee plants with 2000 eggs and second-stage juveniles of M. incognita. In experiment 1, each plot was constituted of a banana seedling cv. Prata Anã. The treatments, applied around each seedling, contained the fungi Metarhizium anisopliae, from the collection kept in the Biological Control/CAPSA, IB, and Pochonia chlamydosporia (the commercial product Rizotec). In experiment 2, coffee seedlings cv. Arara were treated in a single dose with M. anisopliae and P. chlamydosporia. In experiments 3 and 4, coffee seedlings cv. Mundo Novo were treated alone or mixed with M. anisopliaeand Purpureocillium lilacinum. Based on the results obtained after 150 days of inoculation, it was concluded that M. anisopliae and P. chlamydosporia have usage potential for biological control of M. incognita in bananas and coffee. In the coffee crop, P. chlamydosporia showed 81% efficiency in reducing the population of M. incognita, whereas for M. anisopliae, the efficiency was up to 76.9%. However, there was no difference between treatments with biological control agents in relation to fresh root weight and dry weight of the aerial part of the coffee plants.Item Review Coffee berry borer (Coleoptera: Curculionidae): An opening for fungi and toxins?(Editora UFLA, 2020) Rezende, Josiane Bueno de; Taniwaki, Marta HiromiCoffee is one of the most consumed beverages in the world. Studies on coffee quality are important, because the occurrence of defective grains can affect its microbiological and sensory quality. The insect Hypothenemus hampei, when perfurating the fruits in the crop, causes coffee berry borer defects to reduce the weight of the grains and can also favor the entry of fungi, some of them toxigenic, that under ideal growth conditions are capable of producing toxins. The present article is a review of the general aspects of coffee, its defects, the coffee berry borer and the possible relationship with ochratoxigenic fungi and ochratoxin A production in coffee.Item Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017-12) Einloft, Tiago Centeno; Oliveira, Patrícia Bolzan de; Veras, Flávio Fonseca; Welke, Juliane Elisa; Mallmann, Carlos Augusto; Dilkin, Paulo; Dionello, Rafael GomesAspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and OTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.